Category: Recipe

This recipe comes together especially quickly when you have a frozen vegetable blend tucked in your freezer, or you may substitute with some fresh, chopped vegetables instead.

Serves 4. Ingredients

• 1 bag of frozen vegetable blend of your choice
• 1/4 cup (1/2 stick) butter
• 1 Tbsp. lemon juice
• 1 Tbsp. dry-ranch-dressing mix, lemon-pepper seasoning or seasoning blend of your choice

Directions

Place the vegetables in a skillet over medium heat, add 1/2 cup water and cook, covered, for 5 minutes. Stir; cover again and cook until tender, 5 more minutes. Drain and discard the water, then stir in the butter, lemon juice and ranch-dressing mix. Cook, uncovered, until the butter has melted and the sauce has heated thoroughly. Serve hot.

This is a recipe from Oprah.com by Heather, who says it’s the only way her son will eat green beans. She’s been making these for him since he was just a boy. The tomatoes, bacon and onion season the dish to perfection and make a truly irresistible green-bean side dish.
Serves 4 Ingredients

• 3 to 5 slices bacon
• 1 small onion, chopped
• 1 can (29 ounces) green beans, drained
• 1 can (14.5 ounces) diced tomatoes, with liquid
• 1/2 tsp. salt (optional)
• 1/4 tsp. ground, black pepper (optional)

Directions:

Line a plate with paper towels.
Place the bacon in a large skillet over medium high heat and cook, flipping at least once, until cooked through and crispy, 5 to 7 minutes. Transfer the cooked bacon to the paper towel-lined plate and carefully pour off all but 2 tablespoons of the bacon grease from the skillet (saving the rest for another use).
Add the onion to the bacon grease in the skillet and saute until tender, 3 to 4 minutes. Stir in the green beans, tomatoes and salt and pepper, if desired, and reduce the temperature to low. Crumble the bacon into the skillet, stir to combine and simmer until heated through, 15 minutes. Serve hot.